Few dishes feel as effortlessly elegant as thinly sliced raw beef draped across a chilled plate and finished with bright, herbaceous oil. The key here is a brief stint in the freezer, which firms the tenderloin just enough to let a sharp knife glide through it in near-translucent sheets — no special equipment required beyond a little patience. A quick whisk of olive oil, lemon juice, lemon zest, parsley, and chives creates a dressing that's punchy and fresh without overpowering the delicate beef. Scattered capers add a briny pop, and the pile of baby arugula in the center brings a peppery contrast that ties everything together beautifully. For anyone navigating tree-nut allergies, this is the kind of showstopper recipe that's naturally in the clear — every ingredient is straightforward, with no nut oils, nut-based dressings, or hidden garnishes to second-guess. It's the sort of dish that looks like it came out of a serious restaurant kitchen but comes together in under an hour at home. Serve it immediately on cold plates and let the simplicity do all the talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 25–30 minutes, until the exterior is firm to the touch but not frozen solid — this makes slicing much easier.
While the beef chills, whisk together the olive oil, lemon juice, lemon zest, parsley, chives, and 1/4 tsp sea salt in a small bowl until combined. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)